Pumpkin and zucchini sweet soy stir-fry

There’s nothing better than a delicious Stir-Fry for dinner. They’re fast, easy and taste yum. 🙂

To make this one, you will need:

1kg butternut pumpkin, peeled, cut into 3cm pieces

1/3 cup kecap manis (sweet soy sauce)

2 tablespoons Ayam oyster sauce

1 long red chilli, finely chopped

1/2 teaspoon ground white pepper

1 tablespoon peanut oil

1 brown onion, cut into thin wedges

2 garlic cloves, thinly sliced

2 zucchini, halved lengthways, sliced diagonally

1 medium eggplant, cut into 2cm pieces
2 eggs, lightly beaten

Make:
Fast version: Place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender. Drain.
Long version: Boil water in a saucepan, steam pumpkin until tender.


Combine kecap manis, oyster sauce, chilli and pepper in a small bowl.


Heat a wok over high heat. Add half the oil. Swirl to coat. Add onion and garlic. Stir-fry for 2 minutes or until softened. Add remaining oil. Swirl to coat. Add zucchini and eggplant. Stir-fry for 4 to 5 minutes or until tender. Add pumpkin. Stir-fry for 2 minutes. Add egg. Stir-fry for 1 minute or until egg is just cooked. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve.

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Rainbow salad

Photography by Jeremy Simons

As well as having an awesome name, this salad will taste like a rainbow in your mouth. Mmmm…

You will need:
2 small carrots, peeled

2 Lebanese cucumbers

2 1/2 cups shredded red cabbage

2 green onions, thinly sliced

80g baby Asian salad leaves

50g fried noodles (see note)

2 tablespoons Alfa One rice bran oil

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

2cm piece fresh ginger, finely grated
Make:
Using a vegetable peeler, cut thin ribbons from carrots and cucumbers. Place in a large bowl. Add cabbage, onion, salad leaves and noodles. Toss together.


Mix rice bran oil, sweet chilli sauce, lime juice and grated ginger together in a small bowl. Add to salad mixture. Toss gently until the dressing is evenly distributed. Serve.

If you have any delicious recipes you’d like us to feature, email us!

Pumpkin and pesto risotto

Photography by Andrew Young

There’s nothing better than some warming comfort food after a cold water surf! This is one of my favourite recipes and warms you up on chilly days.

You will need:
600g butternut pumpkin, peeled, seeded, cut into 2cm pieces

1 tablespoon olive oil

1 litre (4 cups) chicken or vegetable stock

1 brown onion, finely chopped

1 cup (200g) aborio rice

1/2 cup (125ml) dry white wine
*
If you’d like to make a creamy version – 1/2 cup (125ml) Cream for cooking

Pesto ingredients

1 cup loosely packed basil leaves

1/4 cup (45g) toasted pinenuts

1/4 cup (20g) finely grated parmesan

2 garlic cloves, finely chopped

1/4 cup (60ml) olive oil

Steps:
1.Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray.
Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.

2.
Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.

3.
Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Taste and season with salt and pepper.

4.
Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.

*NB: This can be made into a creamy pesto by adding cream when you have removed the risotto from the heat. Stir to combine. (In between step 3&4)